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Cover and simmer potatoes, in syrup, for at least 1 hour. Drain.

Whip potatoes and butter until fluffy. Add remaining ingredients and continue whipping until fluffy again. Pour into greased 1 quart casserole dish. Bake for 1 hour at 375°F. To assure the casserole is done insert a toothpick in the middle, and if it comes out clean it is ready.

When the toothpick starts to come out clean, place the KRAFT marshmallows around the top of the casserole, and continue to bake-make sure not to let them burn, but it they are nice when crisp and light brown top. (If you do not want to use marshmallows, COOL WHIP whipped topping is also an option.) Remove, let cool, and serve warm--leftovers, when cold, are also delicious.

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Special Equipment Needed

TBA

Notes

*Make sure that it is 16 oz. of sweet potatoes, not 16 oz. including the liquid
Time Saver:
To save time you can substitute the sweet potatoes for mashed yams/sweet potatoes. If done warm them, and then go immediately to whipping potatoes and butter until fluffy.
Added Flavor:
For added flavor you may also add 1 tsp. of almond extract, orange extract, rum extract, anything you think you would like, or more vanilla, lemon, and almond if you want-I’d pick one main flavor. Orange extract really brings out some great flavor, while rum extract gives it a little kick.
Other Options:
This also may be used to fill an 8” pie crust. If used as pie filling, COOL WHIP whipped topping is a great topping choice.
**Recipe very easy to double**